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Roasted Mexican Corn

This easy Roasted Mexican Corn is seasoned with fresh bell peppers and roasted in the oven until slightly sweet and charred. It makes a colorful and delicious side dish to complement a variety of entrees.

Roasted Mexican Corn

Easy Roasted Mexican Corn Recipe

This recipe is so simple to make. Roasting the corn brings out the natural sweetness and it caramelizes ever so slightly around the edges. I’m certain you’re familiar with the little cans of “Mexican corn” found on the vegetable aisle amongst the canned goods at the grocery store. This recipe simply takes the same ingredients recreates them into an even more mouthwatering version that’s unforgettable. Don’t let the name fool you, this side dish goes with anything you’d like to serve it alongside. How to make Roasted Mexican Corn: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.
  • Corn – Mix together corn and bell peppers. Spread in a single layer on pan.
  • Butter – Drizzle with melted butter and season with garlic salt and black pepper to your taste.
  • Bake – Roast for 15-18 minutes, stopping to stir halfway through.
  • Increase to broil then continue to roast until the corn begins to caramelize. Serve immediately.
roasted corn in a bowl

How to Make the BEST Roasted Mexican Corn Recipe

  • Ingredients you’ll need to make Roasted Mexican Corn: Fresh OR frozen corn thawed, red bell pepper, green bell pepper, butter, garlic salt and black pepper to taste.
  • Kitchen tools you’ll need: Sheet pan, sharp knife and cutting board, small bowl and measuring cups and spoons.
  • In a pinch, you can make this corn recipe using fresh or frozen corn, but in the Summer when fresh corn is abundant fresh corn is the way to go.
  • To remove corn from the cob peel back the husk and remove the silk. Hold corn on the pointed end and use a sharp knife to remove the kernels from the cob. You can do this with a bundt pan or on a cutting board. Place into a colander and rinse then pat dry with paper towels.
  • Serve this corn as a side dish with grilled or roasted steak, chicken or pork. Serve as a topping for tacos or salads. Serve as a topping for nachos.
  • Spritz with fresh lime juice after roasting, add diced onion and serve as a Roasted Corn Salsa.
  • This corn medley is delicious with pork or beef barbecue, too.
  • Store Roasted Mexican Corn in an airtight container chilled in the refrigerator for up to 3 days.
Roasted Mexican Corn

More Recipes Using Corn to Make

Corn with bell peppers in a bowl

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Roasted Mexican Corn

Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Appetizer, Side Dish
Cuisine: American, Mexican Inspired
Keyword: corn-recipes, oven-roasted-corn, roasted-mexican-corn
Servings: 6 servings
Calories: 114kcal
Author: Melissa Sperka

Ingredients

  • 3 cups fresh OR frozen corn thawed
  • 1/2 cup red bell pepper diced
  • 1/2 cup green bell pepper diced
  • 2-3 Tbsp butter
  • garlic salt and black pepper to taste

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.
  • To remove corn from the cob peel back the husk and remove the silk. Hold corn on the pointed end and use a sharp knife to remove the kernels from the cob. You can do this with a bundt pan or on a cutting board. Place into a colander and rinse then pat dry with paper towels.
  • On the pan, toss together corn and bell peppers. Spread in a single layer on pan.
  • Drizzle with melted butter and season with garlic salt and black pepper to your taste.
  • Roast for 15-18 minutes, stopping to stir halfway through.
  • Continue to roast until the corn begins to caramelize. Serve immediately.

Notes

To lighten up this dish, you may use cooking spray in place of butter.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 35mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 30mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

One Comment

  1. Can’t wait to try this dish I had it long time ago and loved the taste of everything comes together

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